SEASONING FOR DIABETICS RECIPES

CHICKEN SAUSAGE AND PEPPERS RECIPE | EATINGWELL

Chicken Sausage and Peppers Recipe | EatingWell image

Colorful peppers and tomatoes and sweet onion make this sausage dinner pop with fresh flavor. Roasting instead of sautéing makes this even easier for a busy weeknight.

Provided by Diabetic Living Magazine

Categories Healthy Chicken Sausage Recipes

Total Time 55 minutes

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
4 medium red, yellow, orange, and/or green sweet peppers, cut into 1-inch pieces
1 large sweet onion, cut into thin wedges
2 cups grape tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 (12 ounce) package Italian-flavor cooked chicken sausage, such as Al Fresco brand, bias-sliced into thirds
1 tablespoon snipped fresh oregano
8 Toasted baguette slices

Steps:

Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. In the prepared pan combine peppers, onion, and tomatoes. Drizzle with oil and vinegar; toss gently to coat. Roast 30 minutes.
Push vegetables to one side, exposing about one-fourth of the pan. Place sausage in pan. Roast 10 to 15 minutes more or until vegetables are tender and sausage is heated through. Sprinkle with oregano. If desired, serve with toasted baguette slices.

Nutrition Facts : Calories 248.8 calories, CarbohydrateContent 19.6 g, CholesterolContent 65 mg, FatContent 11.2 g, FiberContent 4.8 g, ProteinContent 17.8 g, SaturatedFatContent 2.6 g, SodiumContent 493.6 mg, SugarContent 11 g

CAJUN CABBAGE SOUP RECIPE | ALLRECIPES

Cajun Cabbage Soup Recipe | Allrecipes image

Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.

Provided by Erin Wright

Categories Cabbage Soup

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
3 leeks, halved and thinly sliced
½ onion, chopped
3 cloves garlic, minced
3 stalks celery, diced
3 carrots, diced
1 small head cabbage, and thinly sliced
3 cups water
1 cup salsa
⅓ cup ketchup
4 cubes chicken bouillon
2 teaspoons Creole seasoning (such as Tony Chachere's®), or more to taste
salt and ground black pepper to taste
½ pound smoked sausage, thinly sliced

Steps:

Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Nutrition Facts : Calories 221.2 calories, CarbohydrateContent 19.9 g, CholesterolContent 27.2 mg, FatContent 12.4 g, FiberContent 4.5 g, ProteinContent 9.5 g, SaturatedFatContent 5.1 g, SodiumContent 1522.1 mg, SugarContent 9.8 g

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